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Ingredientes
- 1 x four-inch square dry kombu cleaned with a
- Â Â damp cloth
- 2/3 c. bonito flakes (fish flakes)
- 1/3 lb enoki mushrooms - (1 pkg) reserve a few
- Â Â for garnish
- 2 Tbsp. miso
- 2 x scallions finely sliced
Direcciones
- To prepare the dashi, combine the kombu and 4 c. water in a pot, and bring to a boil. Remove the kelp, and throw away. Add in the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot, about 30 seconds. Strain the stock through a fine sieve, discarding the bonito flakes.
- Return the stock to the pot, and add in the mushrooms. Cook over moderate heat till the mushrooms have softened, about 3 min.
- In a small bowl, dissolve miso in a ladleful of dashi. Add in dissolved miso to the soup, and stir to combine.
- Divide the soup among four bowls, and sprinkle with the reserved enoki and the scallions.
- This recipe yields 4 servings.
- Comments: Whether in soup, marinades, salad dressings, or possibly spread on grilled vegetables, nearly everyone in Japan consumes miso in some form every day. The three basic kinds of miso - barley, rice, and soybean - are produced by crushing boiled soybeans into a paste then infusing them with a special mold from barley, rice, or possibly soybean; these molds give the base paste distinctive flavors. The mix then ferments and matures for six months to three years in plastic or possibly stainless steel holding tanks.
- Use lighter-colored varieties in delicate soups and dressings, and the darker ones in more robust dishes. If refrigerated in an airtight container, miso can be stored for up to one year.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 5 | 15% |
| Total Fat 0.63g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 155mg | 4% |
| Total Carbs 5.24g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.77g | 1% |
| Protein 1.95g | 3% |
